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About this Episode

Tina Johansson, Michelin restaurant sommelier, and Robert Tas join forces to navigate the wine list at Ferraro’s Kitchen in Miami where they serve authentic Italian cuisine by Igor Ferraro from Venice. He draws inspiration and experience from all over Italy, so you know the food will be an authentic Italian adventure, in addition to his culinary experience, Igor was introduced to the world of wines at an early age, so you know the wine list is going to be thoughtfully curated with some exemplary small producers. Tina spots wine from a well-known Barbaresco producer, wine from the Dolomites, and a truly unique cult wine.

Wines reviewed include:

  • 2017 Langhe Nebbiolo, La Spinetta, Italy

  • 2018 Foradori Manzoni Bianco Fontanasanta, Italy

  • 1980 Le Pergola Torte from Montevertine, Italy

Transcript: Ferraro's Kitchen


Ferraro’s Kitchen

RT: Hello and welcome to CorkRules!

I’m your host Robert Tas along with Tina Johansson, Michelin restaurant sommelier.

Hi Tina, thanks for being back with us on another episode of CorkRules, - a podcast where we help simplify and demystify the wine lists at some of your favorite restaurants. We talk with certified sommeliers and wine professionals who point out interesting bottles, classic food and wine pairings, hidden gems, value wines, or splurge wines that will take your dining experience over the top.

TJ: Thank you Robert, happy to be back! Very excited to talk about Italian food and wine this time.

RT: Yes, today we are looking into the wine list of Ferraro’s Kitchen in Miami. So here you can eat a classic Italian meal starting with antipasti, continuing with primi piatti like pasta and then secondi, the main course. Don’t forget to finish with your dolci, the dessert, for a full Italian experience. The head chef, Igor Ferraro, is from Venice so you know the food will be authentic with inspiration from all over Italy.

TJ: Yeah, I used to live in Siena in the center of Tuscany, and teach about food and wine a couple of years ago and this menu, and wine list, really takes me back. All of my favorite dishes are here, like Vitello Tonnato from Piedmont, that’s thinly sliced veal with a tuna sauce, Pappardelle al Chinghiale from Tuscany, that’s your pasta with wild boar sauce and of course the Milanese, breaded and fried veal with tomatoes. If you think that sounds mouthwatering, just wait until you read the wine list! It’s not the biggest list I’ve ever seen but it features wine from all over Italy, even less-known regions like Molise. So of course, focus is on Italian wines, but they feature some highlights from the rest of the world as well.

RT: I’m already hungry. So say I were to try the Vitello Tonnato you talk about, what would I drink? Since it’s both meat and fish, do you propose white or red?

TJ: A classic rule for me with Italian food and wine is to eat and drink from the same region. So since Vitello Tonnato is from Piedmont, why not drink wine from there as well? I would go for the unique style of wine they are so known for – the grape variety Nebbiolo. It makes red wine, with intense aromas and high tannins, so quite structured even though it can be light bodied. For me, the perfect pairing would be what is usually considered the simpler style of Nebbiolo, that is the Langhe Nebbiolo. The Langhe area wines are not aged for as long as in the more famous regions of Barolo or Barbaresco, but that also makes it more fruit-driven and not as astringent to handle the dish better. I would drink the 2017 Langhe Nebbiolo, from La Spinetta, a well-known Barbaresco producer.

RT: That just sounds amazing. You can’t go wrong with a classic pairing like that. Is there any Italian wine from the list that really stands out to you? Something else that’s a must-try at Ferraro’s Kitchen?

TJ: Yes, the 2018 Foradori Manzoni Bianco Fontanasanta. So Manzoni Bianco is actually the grape variety used and it’s local to the northern part of Veneto. It’s a crossing between Riesling and Pinot Bianco, so it can be quite aromatic. This wine is made a bit further north than Veneto, in the Dolomites mountains of Trentino. For me, it’s an amazing wine showing Italy can make great whites as well as reds contrary to what many people seem to believe. A fun thing about the Foradori winery, and a sight to see while visiting them, are their mountain cows that are roaming the vineyards. Beautiful sights!

RT: You’re painting quite the picture of the mountainous region, sounds like a fun wine to try!

TJ: Yes! It’s one of the more ”low intervention” or sustainable wines on this quite classic wine list for anyone more into this style of wine.

RT:: Always great to hear that sustainability is getting more important in the world of wine! And fun to be recommended something else than the famous, although outstanding, reds of Italy. Well, I’m still thirsty, so let me know what wine you would drink from the list if you were celebrating.

TJ: Let’s finish strong with a wine that always impress me. 1980 Le Pergola Torte from Montevertine. This wine is made from 100% Sangiovese from vineyards in Chianti Classico, but when they made their first vintage in 1977 it was not allowed by law to use Sangiovese only in this region. They did it anyway and sold it as just an ”Italian red”, and it was a hit. With age this wine develop mature mushroom and dried flower notes. Truly a unique cult wine.

RT: Wow, thank you for that highlight from the list. I can’t wait to go share a bottle over great pasta someday. Until then…

To our audience, thank you all for joining us here on CorkRules.

If you would like us to review one of your favorite restaurants, please send us email to:

Info@CorkRules.Com or visit our web website where we have a request form available and we will do our best to get it in the queue as quickly as possible.

We are looking forward to being with you on another CorkRules episode soon. In the meantime, please check out our website for other episodes of

your favorite restaurant wine lists wherever you get your podcasts.

And finally, drink what you love and please make sure you drink responsibly.



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